One-Pot Harissa Beet Soup Recipe

Introduction

This One-Pot Harissa Beet Soup is a vibrant and comforting dish that combines earthy beets with a spicy kick from harissa paste. It’s creamy, flavorful, and perfect for warming up any day of the year.

Ingredients

• 3 tbsp. extra-virgin olive oil
• 1 large shallot, finely chopped
• 3 cloves garlic, grated, divided (about 1 tbsp.)
• Kosher salt
• Freshly ground black pepper
• 2 tbsp. harissa paste
• 2 lb. red beets, peeled, cut into 1/2″ pieces (about 4 cups)
• 3/4 lb. Yukon Gold potatoes, peeled, cut into 1″ pieces (about 1 1/2 cups)
• 4 cups low-sodium vegetable broth
• 2/3 cup plain full-fat yogurt
• Toasted sliced almonds and fresh dill sprigs, for serving

Instructions

1. Step 1: In a large saucepan over medium heat, warm the olive oil. Add the chopped shallot and 2 teaspoons of the grated garlic, then season with salt and pepper. Cook, stirring occasionally, until softened, about 3 to 4 minutes.
2. Step 2: Stir in the harissa paste and cook for about 2 minutes until fragrant. Add the cut beets, potatoes, vegetable broth, 1 cup of water, and 2 teaspoons of salt. Bring the mixture to a boil.
3. Step 3: Reduce heat to medium-low, partially cover the pan, and simmer until the vegetables are very tender, about 25 to 30 minutes. Remove from heat and let cool for 5 minutes.
4. Step 4: Transfer the soup in batches to a blender or use an immersion blender in the saucepan. Blend until smooth, adding a few tablespoons of water if needed to reach your desired consistency. Season with salt and pepper to taste.
5. Step 5: In a small bowl, whisk together the yogurt and remaining 1 teaspoon of grated garlic. Lightly season with salt.
6. Step 6: Serve the soup drizzled with the garlic yogurt mixture and sprinkle with toasted sliced almonds and fresh dill sprigs.

Tips & Variations

• For a vegan version, substitute the yogurt with coconut yogurt or a creamy plant-based alternative.
• Adjust the harissa paste amount to control the spice level to your preference.
• Adding a squeeze of fresh lemon juice before serving brightens the flavors.
• Use an immersion blender to save time and reduce cleanup.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through. If the soup thickens after refrigeration, add a splash of water or broth when reheating to loosen it up.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned beets for this soup?

While fresh beets provide the best flavor and texture, you can use canned beets in a pinch. Drain and chop them before adding to the soup. The cooking time will be shorter since the beets are already cooked.

What can I substitute for harissa paste?

If you don’t have harissa, try using a mix of chili powder, smoked paprika, cumin, and a pinch of cayenne pepper to mimic its smoky and spicy flavor. Alternatively, a mild chili paste or sriracha can work, but adjust the quantities to taste.

One-Pot Harissa Beet Soup Recipe

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4.7 from 120 reviews

This vibrant One-Pot Harissa Beet Soup is a flavorful and nourishing dish that combines earthy beets and creamy Yukon Gold potatoes with spicy harissa paste. The soup is blended to a silky smooth texture and finished with a tangy garlic-yogurt drizzle, toasted almonds, and fresh dill, making it a perfect comforting meal for any season.

• Author: Elena
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Soup

• 3 tbsp. extra-virgin olive oil
• 1 large shallot, finely chopped
• 3 cloves garlic, grated, divided (about 1 tbsp.)
• Kosher salt
• Freshly ground black pepper
• 2 tbsp. harissa paste
• 2 lb. red beets, peeled, cut into 1/2″ pieces (about 4 cups)
• 3/4 lb. Yukon Gold potatoes, peeled, cut into 1″ pieces (about 1 1/2 cups)
• 4 cups low-sodium vegetable broth
• 1 cup water (divided use as needed)

Garnish

• 2/3 cup plain full-fat yogurt
• Toasted sliced almonds
• Fresh dill sprigs

Instructions

1. Sauté Aromatics: In a large saucepan over medium heat, heat the olive oil. Add the finely chopped shallot and 2 teaspoons of the grated garlic. Season with kosher salt and freshly ground black pepper. Cook, stirring occasionally, until the shallot softens and becomes translucent, about 3 to 4 minutes.
2. Add Harissa and Vegetables: Stir in the harissa paste and cook, stirring, until fragrant, approximately 2 minutes. Then add the peeled and chopped beets, potatoes, vegetable broth, 1 cup of water, and 2 teaspoons of salt. Stir to combine.
3. Simmer Soup: Bring the mixture to a boil, then reduce the heat to medium-low. Partially cover the saucepan and let it cook until the vegetables are very tender, about 25 to 30 minutes. After cooking, remove from heat and let it cool for 5 minutes.
4. Blend Soup: Working in batches, transfer the soup to a standard blender, or use an immersion blender directly in the saucepan. Blend until the soup is smooth and creamy, adding a few tablespoons of water at a time if needed to reach the desired consistency. Taste and adjust seasoning with salt and pepper.
5. Prepare Yogurt Drizzle: In a small bowl, whisk together the plain full-fat yogurt and the remaining 1 teaspoon of grated garlic. Lightly season with salt to taste.
6. Serve: Ladle the hot soup into bowls. Drizzle each serving with the garlic-yogurt mixture. Garnish with toasted sliced almonds and fresh dill sprigs for a delightful crunch and fresh herbal note.
7. Make Ahead: The soup can be prepared up to 3 days in advance. Store it in an airtight container in the refrigerator and reheat gently before serving.

Notes

• You can use an immersion blender or a standard blender to puree the soup—just be careful when blending hot liquids.
• Adjust the amount of harissa paste based on your preferred spice level.
• To toast the sliced almonds, place them in a dry skillet over medium heat and stir frequently until golden and fragrant, about 3-5 minutes.
• For a vegan option, substitute the yogurt drizzle with a plant-based yogurt or omit it altogether.
• This soup pairs well with crusty bread or a light salad for a complete meal.

Keywords: harissa beet soup, one-pot soup, vegetarian soup, Mediterranean soup, creamy beet soup, harissa recipe, healthy beet soup